Guacamole Recipe

Today I made some homemade guacamole, and it was divine! The recipe I found online was not quite to my taste so I decided to make some changes to it. Less onion, more jalapeño and cilantro, hold the cayenne pepper. It worked out really well so I think that I will share it with you.

  • 3 Avocados
  • 1 lime
  • ¼ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ medium onion, diced
  • 1 jalapeno seeded and minced
  • 2-4 tablespoons cilantro chopped
  • 1 clove garlic, minced
  • 1 ripe heirloom tomato (save until serving)

Time: 15-20 minutes

Serving Size: 4-5 people

Net carbs: 3-4 carbs per serving


Slice the avocados in half and remove the seed. Use a spoon to scoop out the pulp and place into a bowl. Start smashing the avocado with a fork, but leave some chunkiness.

Cut a lime in half and use a fork to juice. Be careful of seeds!

Add the salt, ground cumin, onion, jalapeno, cilantro and garlic, then stir together.

When ready to serve, dice some tomato and add to the guacamole. I like 1 part tomato to 4 parts guacamole, but adjust to your taste. Make sure that you keep your tomato outside of the fridge for the best flavor.

To store use some plastic wrap and try to press all of the air out of the guacamole. Air will oxidize the avocado and turn your guacamole brown. Here’s what’s left of ours:

As you can see this was a huge hit and we already ate half of it! I used some cheese chips that I made in the microwave while my boyfriend (the carb lover) used regular tortilla chips. You could also bake a low carb tortilla into some crispy chips, or even used pork rinds.

Today I also bought a big head of cauliflower that I am planning to use for my rice experiments. I’ve already made another batch of cauliflower and let me tell you that the cooking method makes a huge difference.

The first batch of cauliflower rice I grated it, squeezed as much water as I could out of it, then I cooked it with some butter in my cast iron skillet for quite a while. The cauliflower turned out with a sort of nutty, mild flavor with a fluffy texture that I thought would work well for something like brown rice.

The next time I made it I grated it then put it straight in the microwave. Mostly because I forgot to squeeze the water out of it. After cooking for 2 min I took it out and attempted to use a paper towel to remove some liquid but it was so hot I nearly burned myself. This method yielded a very strong cauliflower flavor that I did not like as much. It was also much wetter. I’m not sure if that was because I forgot to squeeze it or just because of the method. I also did not cook it as long and the water did not have time to evaporate.

From these case studies I’ve decided that dry heat is probably what I want. I plan to make at least two batches, one in the oven and one on the stove top. I’m then going to add some rice wine vinegar and swerve, and varying amounts of cream cheese. The cream cheese is to approximate the stickiness that you find in sushi rice. I hope that I will find a nice bento rice substitute that I can use to make my lunches in the future.


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